Sous Vide: Lipavi Rub #3–Cajun Black Spice

This iconic seasoning mix is flavorful enough to match the spicy kick that it carries with it--just a little bit of Cajun sweetness too!

Ingredients

Salt, 2 Tablespoons.
Paprika, 3 Tablespoons.
Ground white pepper, 1 Tablespoon.
Ground black pepper, 1 Tablespoon.
Crushed chilis, 1 Tablespoon.
Cayenne pepper, 1 Tablespoon.
Garlic powder, 1 Tablespoon.
Onion powder, 1 Tablespoon.
Sugar, 1 Tablespoon.
Fennel seeds, 2 Tablespoons.
Rosemary ground, 1 Tablespoon.
Oregano, 1 Tablespoon.
Thyme, 1 Tablespoon.
Parsley dried, 2 Tablespoons.

 

 

 

 

 

 

 

 

 

 

Egg white,  each.
Water, 1 oz/30 ml.
Vegetable oil, 1 oz/30 ml or vegetable spray as needed.

Lipavi Rub #3

Flavor profile: Louisiana HOT.
level of difficulty–1.25

Procedure:
Combine all dry ingredients. If preparing foods that have been salted before/during sous vide processing (not recommended), the salt in this rub must be reduced/eliminated.
In a separate container, use a fork to mix 1 egg white with 1 oz/30 ml water.

Brush or lightly moisten surface of protein with egg white mixture. Note: powdered egg white is a convenient substitution for fresh–simply moisten the surface of the protein and use a shaker/dredge to distribute the powder evenly over the surface. Wait five minutes for the albumins to dissolve.

Coat the top surface of the chilled protein with rub. Wait 5 minutes. If desired, turn over onto a silicone baking sheet or other non stick surface and repeat the coating process. The total amount of rub used should not exceed 3 Tablespoons/lb (6 Tablespoons/Kg). Drizzle top with a few drops of clarified butter or oil before searing.

Application pictured:

Sous Vide Turkey Breast 135 F/57 C X 6 hours, cold shocked in iced water to 70 F/21 C, refrigerated at 40 F/4 C until day of service.
Pan seared @350 F/176 C until desired color is achieved and internal temperature is at least 140 F/60 C. Larger cuts can be roasted/smoked using the same color and temperature specifications.

Yield: This recipe will create enough rub for 10/lbs-4.5 Kg.

Norm King

About

Cajun cooking was popularized in the 80's, but it's been around a lot longer than that. The Mississippi delta has long been "peppered" with casual venues featuring Blackened Redfish. The Redfish are mostly gone, but black spice is now applied to almost any protein!

Always chill the surface of sous vide processed proteins to between 40-70 F/4-21 C before applying rubs or seasonings. This helps secure the crust and also prevents the original target temperature from being exceeded during the finishing process. Submerging the sealed package in iced tap water for 5 minutes/lb. of package weight gives you the choice of safely refrigerating your food or proceeding with the recipe.

Got Something To Say?

Your email address will not be published. Required fields are marked *